Test Your BBQ IQ: Myths vs. Facts About Grilling and Smoking
If there’s one thing BBQ lovers enjoy—besides eating—it’s debating. From backyard cookouts to competition pits, everyone has their own set of “BBQ rules” they swear by. But how much of that wisdom is fact, and how much is just hot air? Let’s put your BBQ IQ to the test and bust some common myths about grilling and smoking.
First up, the belief that searing meat “locks in juices.” This one has been passed around cookouts for years, but science says otherwise. While searing adds incredible flavor through the Maillard reaction, it doesn’t actually seal in moisture. Meat loses juice no matter what—it’s all about cooking at the right temperature and letting it rest properly.
Another big one: You should only flip your meat once. This myth has led many to let their steaks sit still, waiting for that one perfect flip. The truth? Flipping more often actually promotes even cooking and reduces the chances of burning. The key is not to over-flip—give the grill marks time to form, but don’t be afraid to turn your meat a few times for the best results.
How about the idea that “the more smoke, the better”? A rookie mistake. Thick, billowing white smoke can actually make your BBQ taste bitter. The goal is thin, blue smoke—that’s the sweet spot where wood flavor enhances the meat without overpowering it. If you’re seeing too much heavy smoke, you might need better airflow or properly seasoned wood.
One of the most debated myths is whether soaking wood chips is necessary. Many pitmasters say soaking adds moisture and slows burning, but studies show the water mostly steams off before the wood actually smokes. Dry wood provides consistent smoke, while wet wood can create uneven combustion.
Last but not least, “BBQ should be cooked fast over high heat.” Nope. True BBQ is all about low and slow. While grilling over high heat is great for burgers and steaks, BBQ meats like brisket and ribs need time for the connective tissues to break down. Rushing the process leads to tough, chewy bites, and nobody wants that.
